Light Chocolate Swirl Pavlova

Light Chocolate Swirl Pavlova

Light Chocolate Swirl Pavlova shelters a decadent pool of chocolate mousse and a trio of luscious toppings, including Amarena cherries, chocolate shavings, and drizzles of cherry syrup.

Light Chocolate Swirl Pavlova
Makes 1 (8-inch) Pavlova
  • 1 (4-ounce) 60% cacao bittersweet chocolate bar, chopped
  • 4 egg whites, room temperature
  • 1 tablespoon cornstarch
  • ¼ teaspoon cream of tartar
  • 1 cup granulated sugar
  • Chocolate Mousse (recipe follows)
  • Garnish: Amarena cherries in syrup, chocolate shavings
  1. Preheat oven to 275°. Line a baking sheet with parchment paper. Draw an 8-inch circle on parchment; turn parchment over.
  2. In a microwave-safe bowl, heat chocolate on medium in 30-second intervals, stirring between each, until chocolate is melted and smooth.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cornstarch, and cream of tartar at medium speed until foamy, 3 to 4 minutes. Add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is thick and shiny, 10 to 14 minutes.
  4. Use two large spoons to transfer dollops of meringue to perimeter of traced circle on prepared pan. Pile meringue 2 inches high. Fill well with an approximately 1- to 1½-inches thick layer of meringue, and use back of spoon to lightly smooth.
  5. Pour melted chocolate into a pastry bag, and use scissors to cut a small hole in the tip. Pipe dime-sized dots of chocolate around outside perimeter of meringue. Using back of spoon, gently swirl chocolate into meringue. Do not overwork meringue.
  6. Bake for 1 hour and 20 minutes. Turn off oven and leave merinuge in oven with door closed overnight.
  7. Before serving, gently run a paring knife around edges of Pavlova to release from parchment. Carefully slide an offset spatula under Pavlova, and transfer to a serving dish. Fill with Chocolate Mousse. Garnish with Amarena cherries, drizzles of cherry syrup, and chocolate shavings, if desired. Serve immediately.

Chocolate Mousse
Makes 1½ cups
  • ¾ cup plus 2 teaspoons heavy whipping cream, divided
  • 2 teaspoons granulated sugar, divided
  • 1 (4-ounce) 60% cacao bittersweet chocolate bar, finely chopped
  • 1 egg yolk, room temperature
  1. In a small saucepan, heat ¼ cup plus 1 teaspoon cream and 1 teaspoon sugar over medium heat until hot.
  2. Place chocolate in a medium bowl. Strain hot cream mixture through a fine-mesh sieve over chocolate; let stand for 30 seconds. Whisk until a smooth and shiny ganache forms.
  3. In a separate medium bowl, whisk together egg yolk and remaining 1 teaspoon sugar. Whisking constantly, slowly pour ganache into yolk mixture.
  4. Transfer ganache mixture to saucepan, and cook, stirring constantly with a rubber spatula, until a candy thermometer registers 180°.
  5. In a large bowl, beat remaining ½ cup plus 1 teaspoon cream with a mixer at medium-high speed until soft peaks form. Fold whipped cream into ganache mixture until combined.
  6. Refrigerate in an airtight container for up to 2 days.

To discover more enticingly romantic recipes, see “Dreamy Pavlovas” in the January/February 2021 issue, available at

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